How to Choose the Best Beef for Cooking Rendang

Rendang is a traditional Minangkabau dish that is world-famous. Its savory, spicy, and richly spiced flavor makes rendang a favorite among many.

However, besides the strong spices, the quality of rendang is also determined by choosing the right beef. Not all types of meat are suitable for rendang, as the texture can affect the final result.

Here's a guide on how to choose the best beef for rendang:

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1.Choose the Right Cut of Meat

For rendang, it's best to use beef with coarse grain and minimal fat to make it more tender after long cooking. Some of the most suitable cuts of meat include:

• Thigh (gandik, sengkel, or beef flap): The grain is quite strong but remains tender after long cooking.

• Brisket: Has a layer of fat that makes rendang more savory.

• Beef ribs: Suitable if you want a richer rendang because the bones contribute to the natural broth.

2.Pay Attention to Meat Color

Fresh beef is usually bright red. Avoid meat that is too pale or brownish, as this indicates its quality has deteriorated. The attached fat should be yellowish-white, not gray.

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3.Texture and Firmness

Press the meat with your finger; fresh meat will quickly return to its original shape. If it's too soft or doesn't spring back, the quality of the meat is likely poor. Dense meat fibers are ideal because they won't break down even after cooking for hours.

4.Avoid Frozen Meat

Although frozen meat can be used, rendang tastes better with fresh meat. Fresh meat absorbs the spices more quickly and produces a naturally tender texture.

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5.Adjust to Your Taste

Some people prefer rendang with fatty meat, while others prefer leaner meat for a healthier option. Adjust your choices to suit your family's preferences.

Choosing beef for rendang is a wise choice. Use the right cuts, such as thigh, brisket, or ribs, paying attention to color, texture, and freshness.